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VEGETARIANISM 



THE 



RADICAL CURE FOR INTEMPERANCE, 






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VEGKTARIANISM 



THE 



RADICAL CURE FOR INTEMPERANCE. 



BY 



/ 



HARRIET P. FOWLER. 



"In a large acquaintance with vegetarians, we have never known 
one to be a lover of alcoholic drink or tobacco, and they suffer less 
from disease than flesh-eaters." — Dr. Holhrook. 




NEW YORK : 
M. L. HOLBROOK & CO. 

1879. 



v,r>. 1879. .o'^y 




Copyright, 

HARRIET P. FOWLER. 

1879. 



TABLE OF CONTENTS. 



CHAPTER I. 



MEAT CAUSES INTEMPERANCE BY ITS ABSENCE OF CARBON- 
ACEOUS PROPERTIES. 

Napier's Paper, recommending Vegetarianism as a Cure for 
Intemperance, and containing Tests of Liebig's Theory — Dis- 
cussion concerning tlie Destination of Alcohol — It has never 
been proved that as much escapes from the body as enters it 
— "Weight of Evidence supports Liebig's Theory — Some Tem- 
perance Advocates make Mutilated Statements — Explanation 
of How Alcohol is a Food — "Give the Devil his due" — Alco- 
holic Drinks are more or less Saccharine ; therefore they are 
Carbonaceous, and so would favor Liebig's Theory — The Fact 
that Alcohol is a Food not to be regarded as a plea for its 
General Use — No Safety except in Total Abstinence 7 

CHAPTER n. 

MEAT MAY LEAD TO INTEMPERANCE BY ITS STIMULATING 
EFFECTS UPON THE NERVOUS SYSTEM. 

Instances of these Efifects — Veteran Temperance Lecturer's 
Opinion concerning Meat — Two "Ways in which Meat prepares 
the way for Intemperance — A Defective Nervous System favor- 
able to Intemperance— Our Fondness for Exhilaration — Its In- 
jurious Effect — Meat Provocative of Nervous Ailments — Phy- 
sicians should not, as a rule, prescribe Alcoholic Drinks as a 
Hypnotic 25 



IV TABLE OF CONTENTS. 



CHAPTER III. 

MEAT PERPETUATES INTEMPERANCE BY ITS STIMULATING 
EFFECTS UPON THE STOMACH. 

The manner in which this is clone — How Alcohol causes 
Gastritis — Difference between this and Dyspepsia — Another 
way in which Meat increases Gastritis — Effect of Stomach Dis- 
ease upon the Mental Faculties — Cowper's Case — The Appe- 
tite for Strong Drink — Does Beligious Conversion destroy it ? 
— The Testimony of Distinguished Temperance Specialists 
that, in the Great Majority of Cases, it does not — When the 
Appetite for Liquor is kept in Subjection only by "Will Power, 
the Person's Usefulness and Happiness greatly Diminished — 
Opium in Maine — If a Drunkard's Appetite for Strong Drink 
is not removed, and Strict Prohibition be enforced, there is 
Danger of his becoming an Opium-Eater — The Superior Claims 
of Vegetarianism as a Cure for Intemperance 36 

CHAPTER IV. 

TABLES SHOWING THAT OTHER ARTICLES OF FOOD ARE AS 

NUTRITIOUS AS MEAT. THEREBY REMOVING ONE OF 

THE DRUNKARD'S OBJECTIONS TO VEGETARIANISM. 

Comparison of the Composition of Meat with Beans, Peas, 
Lentils, Cocoa, Chocolate and Eggs — All the foregoing excel- 
lent substitutes for Meat 48 



CHAPTER V. 

TABLES SHOWING THAT OTHER ARTICLES OF FOOD ARE AS 

NUTRITIOUS AS MEAT, THEREBY REMOVING ONE OF 

THE DRUNKARD'S OBJECTIONS TO VEGETARIANISM. 

{Concluded.] 

Comparison of the Composition of Meat with Cheese and 

Oat Meal — Fish— Macaroni — The value of Unbolted Wheat 



TABLE OF CONTENTS. 



Meal — Comparison of the Composition of Meat with Indian 
Corn — Garden Vegetables — Potatoes — Fruit — Great Muscular 
Strength of Some Vegetarians 59 

CHAPTER VI. 

THE DRUNKARD'S SECOND OBJECTION TO VEGETARIANISM 
(THE SUFFERINGS OF THE PALATE) ANSWERED. 
How Drunkards can abstain from Meat with only Slight 
Inconvenience — The Healthiest Children in the World have 
been reared without Meat — Three Eeasons for Recommend- 
ing the Lax Vegetarian System — The "Fruit and Bread " Diet 
of Dr. Gustav Schlickeysen an Admirable One in many re- 
spects, but not Suitable for Drunkards — Lax Vegetarianism 
Lightens Kitchen Dru-dgery nearly, if not quite as much as 
the "Fruit and Bread" Diet — Pie, Flour Biscuit and Cake 
exceptions to above, and moreover are Unwholesome — How to 
Wean the Husband from them — The Desirability of the Estab- 
lishment of Inebriate Asylums on the Lax Vegetarian System 
— Invitation to those cured by this Method to communicate 
with the Author 71 




VEGETARIANISM 

THE 



RADICAL CURE FOR INTEMPERANCE, 



CHAPTER I. 

MEAT CAUSES INTEMPERANCE BY ITS ABSENCE OF CAR- 
BONACEOUS PROPERTIES. 




N the Appendix of ** Fruit and Bread, a Scientific 

Diet," by Gustav Schlickeysen, translated from the 

German by M. L. Holbrook, M.D., editor of the 

** Herald of Health," we find the following paper : * 

"More than twenty years ago I read in Liebig's 'Animal 

Chemistry' (translated by Gregory, page 97) how the use 

of cod-liver oil had a tendency to promote the disinclination 

for the use of wine, and how most people, according to 

Liebig, find that they can take wine with animal food, but 

not with farinaceous or amylaceous food. I was at that time 

a vegetarian, and felt in my own person the truth of this 

statement of Liebig, as also two members of my own fam- 

* A Cure for Intemperance— A Paper read by Mr. Charles O. Groom Napier 
F.G.S., Member of the Anthropological Institute, etc., etc., before sub-Section 
D (Physiology) of the British Association, at Bristol, England. 



8 VEGETARIANISM 



ily, one in old age and another in middle life. They had 
for two years adopted the vegetarian diet, although brought 
up in the moderate use of alcoholic liquors, for which, 
after becoming vegetarians, they felt no inclination. I was 
induced, by this seeming proof of the accuracy of Liebig's 
theory, to endeavor to find whether it might not be valua- 
ble for the cure of intemperance. Having applied it suc- 
cessfully to twenty-seven cases, I will briefly give the results : 
" I. A military officer, 6i years old, of an aristocratic 
Scottish family, had contracted habits of intemperate whisky 
drinking while on service with his regiment in India, but 
was well satisfied with himself, although a torment to his 
wife and children. His habit was to eat scarcely any bread, 
fat or vegetables. His breakfast was mostly salt fish and a 
little bread. His dinner consisted of joint, and very little 
else. He consumed during, the day from a pint to a quart 
of whisky, and was scarcely sober more than half his time. 
His face and neck were very red. By my advice his wife 
induced him to return to the oatmeal porridge breakfast on 
which he had been brought up, and to adopt a dinner of 
which boiled haricot beans or peas formed an important in- 
gredient. He did not like this change at first, and com- 
plained that he could not enjoy his whisky as much as for- 
merly. About this time there was a great panic among 
flesh-eaters in consequence of the cattle plague, and his 
wife became so alarmed that the whole family was put on a 
vegetarian diet. The husband grumbled very much at first, 
but his taste for whisky entirely disappeared, and in nine 



THE RADICAL CURE FOR INTEMPERANCE. 



months from the time he commenced, and two months 
from the time he became an entire vegetarian, he rehn- 
quished alcohoHc liquors, and has not returned to either 
flesh or alcohol since. 

*'2. An analytical chemist of some talent, but of intem- 
perate habits, about 32 years of age, was desirous to be 
cured of his vice. I called his attention to the statement 
of Liebig. He said he feared that a vegetarian diet would 
not suit his constitution, and that he felt that he had eaten 
nothing unless he dined largely on flesh. I told him that 
I had suffered from the same delusion myself, but I was 
now convinced of its fallacy, and begged him to give the 
vegetarian diet a fair trial. He was a bachelor, and had no 
one to consult but himself, so, after several more objec- 
tions had been answered, he consented to give it a month's 
trial. He ate his first vegetarian dinner — which consisted 
principally of maccaroni — with little appetite. Next day I 
took him a long walk, which detained us three hours 
beyond his usual dinner hour, so that he returned with 
such a hearty appetite that he ate his maccaroni cold, being 
too impatient to wait until it could be warmed. From that 
day he persevered, aided by the diet, and before the end of 
six weeks he was a total abstainer. 

''3. A lady of independent means, about 42 years of 
age, accustomed to live freely, eat very largely of meat, 
drink a bottle of wine daily, besides beer and brandy, was 
accused by her friends of being intemperate. Her sister, 
who had great influence over her, took her, by my advice, 



I O T ^EGETARIANISM 



lOO miles away from home, by the seaside, and after long 
walks they sat down regularly to a vegetarian dinner. In 
nine weeks her intemperance was so far'cured as to be satis- 
fied with about half a glass of brandy on going to bed, 
drinking nothing alcoholic during the day. 

**4. A clergyman of habitually intemperate habits was 
induced to adopt vegetarianism, and was cured in about 1 2 
months. He was about 44 years of age. 

''5. A country gentleman, after 11 months of vegetari- 
anism, was entirely cured of intemperance. 

'*6. A girl of nineteen, who, from association with in- 
temperate people, had been led into this vice, was cured in 
about five weeks by vegetarian diet. After two years she 
went to visit those who had first misled her, and returned to 
a flesh diet and drunkenness. From this relapse she was 
cured a second time by vegetarianism. Unfortunately she 
returned again to a flesh diet and drunkenness, but was 
again cured a third time. 

**7, 8, 9. A man, his wife and sister, all above 40, who 
had been addicted to intemperance for some years, were 
cured by vegetarianism within one year. 

'* 10. A bed-ridden gentleman, slightly addicted to in- 
temperance, was entirely cured by a vegetarian diet in 36 
days. 

*'ii. A captain in the merchant service was entirely 
cured of drunkenness in 44 days by the same means. 

"12. A half-pay officer in the navy was cured of drunk- 
enness by vegetarianism in about 90 days. 



THE RADICAL CURE FOR INTEMPERANCE. II 

**I3, 14. A clergyman and his wife, both addicted to 
intemperance, although of a secret and quiet kind, were 
cured — one in four months, the other in six months. 

** 15, 16, 17. Similar cases, all bachelors of intemperate 
habits, were cured within twelve months by a diet mainly 
farinaceous. 

*' 18. A gentleman of 60, who had been addicted to in- 
temperate habits for 35 years, his outbreaks averaging one a 
week. His constitution was so shattered that he had great 
difficulty in insuring his life. After an attack of delirium 
tremens which nearly ended fatally, two brothers, who had 
much influence over him, induced him to adopt a farinace- 
ous diet, which cured him entirely in seven months. He 
was very thin at the beginning of the experiment, but at 
the end of the seven months had increased in weight 28 
pounds, being then about the normal weight for a man of 
his height. 

"19, 20. Two sisters, members of a family notorious 
for their intemperate habits. They were induced to adopt 
vegetarianism, and were cured in about a year. 

"21. A clerk of great ability, who had lost several good 
situations on account of his intemperate habits, adopted 
vegetarianism as an experiment, and with such perfect suc- 
cess that one of his old employers took him back at a higher 
salary than he had ever received before. 

''22. A governess, aged about 40, who lost a good situ- 
ation on account of her drunkenness, was cured by a farina- 
ceous diet in nine weeks. 



1 2 VEGETARIANISM 



"23, 24. Both military pensioners, aged respectively 56 
and 6^, who had contracted habits of intemperance in 
India. They led wretched lives on small pensions, until 
induced to adopt vegetarianism. They were cured in about 
six months. 

''25, 26, 2^. Three old sailors, above 50. They were 
cured by vegetarianism in about six months. 

"From these 2^ cases, in which the vegetarian system has 
been, within my knowledge, successful, I conclude that it is 
a very valuable remedy, and worth a trial. I will now give 
a list ot articles of food which are pre-eminent in their 
antagonism to alcohol. 

'' ist. Maccaroni, which, when boiled and flavored with 
butter, is palatable and very substantial. I believe no per- 
son can be a drunkard who eats half a pound a day of mac- 
caroni thus prepared. 

*' 2d. Haricot beans and green dried peas and lentiles 
stand next. They should be soaked for 24 hours; well 
boiled with onions, celery, or other herbs, and plenty of 
butter or oil. Rice is useful, but less important than mac- 
caroni or peas and beans. The various garden vegetables 
are helpful, but a diet mainly composed of them would not 
resist alcoholic drinking so effectually as one of maccaroni 
and farinaceous food. 

"3d. Highly glutinous bread is of great use from this 
point of view. It should not be sour, for sour bread has 
the tendency to encourage alcoholic -drinking. Bread that 
is imperfectly fermented and liable to become sour is in 



THE RADICAL CURE FOR INTEMPERANCE. 13 

very common use, and, in my opinion, greatly contributes 
to foster intemperance, as also the use of meat of the sec- 
ond or third quality. The use of salted food tends to pro- 
mote intemperance, while regular hearty meals of fresh, 
wholesome, glutinous food tend to discourage it. 

*'I can speak from experience as having benefited in health 
greatly by adopting a vegetarian diet, and all whom I have 
induced to adopt it have been benefited likewise. It has 
the tendency to encourage the development of the intellect, 
to give increased capacity for mental labor, and to promote 
longevity and economy. The price of meat is double what 
it was twenty-five years ago, while the price of wheat, which 
varies, of course, with seasons, has not increased. Incomes 
and wages in general have risen, so that the poor man who 
is willing to live on wheaten products is better off than 
ever. He only feels the pressure when he attempts to live 
greatly on flesh, which induces a thirst for alcoholic liquors, 
for in all the cases of intemperance which I have examined, 
there is a special distaste for a farinaceous diet. Those who 
object to vegetarianism often complain of a want of appe- 
tite for such diet. Let such try seaside or mountain air, a 
good long walk fasting, or a ride on the top of an omnibus, 
and they will seldom want an appetite. The drunken 
mechanic, who, when sober, works hard, loses more time 
through drunkenness than he would in taking country 
walks, if such are advisable for his health. 

"If we inquire the cause of a vegetarian being disinclined 
to alcoholic liquors, we find that the carbonaceous starch 



14 VEGETARIANISM 



contained in the maccaroni, beans or oleaginous aliment, 
appear to render unnecessary, and consequently repulsive, 
carbon in an alcoholic form. Liebig says, 'alcohol and 
fat oil mutually impede the secretion of each other 'through 
the skin and lungs.' Nations living on a diet composed 
largely of starch, such as the rice-feeding populations of the 
tropical East, are less given to drunkenness chan meat- 
eating populations. The meat-eating people of the north 
of France consume much alcohol per head — as much, if I 
may believe statistics, as the inhabitants of any part of 
Europe. The bread they consume is very generally raised 
with vinegar. One class of fermented food appears to at- 
tract another. I have observed that a taste for spicy condi- 
ments, butcher's meat and alcoholic liquors is associated, 
and that a taste for plain-flavored vegetables, fats and oils is 
likewise associated. I have known persons in the habit of 
taking alcoholic liquors daily, when eating butcher's meat, 
who find they must give them up entirely when living on a 
farinaceous diet without meat — their action, under those 
circumstances, being too irritating to be endured without 
great inconvenience — such as sleeplessness, burning in the 
hands and headache, and even nausea ; and that in the 
same individual who, a few days before, with a meat diet, 
seemed to require several glasses of wine to prevent physical 
exhaustion. 

''Lastly, were the ground now occupied in growing bar- 
ley for malting purposes devoted to growing wheat or oats 
for bread and porridge, our national wealth would be greatly 



THE EADICAL CURE FOR INTEMPERANCE. I 5 

increased. But little wheat would need to be brought from 
foreign countries at a great expenditure of gold ; while in- 
temperance itself, which is the chief cause of pauperism 
and crime, may be greatly discouraged by the cultivation 
of vegetarianism. " 

These results, obtained by the scientific testing of the 
theory of no less an authority than the great German chem- 
ist, Liebig, furnish certainly much valuable information, 
and, it seems to me, if rightly used, will prove of great 
benefit to the intemperate. But, as I desire to treat every 
subject in a fair and candid manner, I will say, for the ben- 
efit of those unacquainted with the fact, that for years there 
has been a great discussion going on among the savants 
concerning the destination of alcohol in the animal econ- 
omy ; and as this is the pivot on which the cure turns, let 
us consider the subject for a few moments. It was one of 
Liebig's propositions that it is consumed by oxydation, like 
any other non-nitrogenous principle. This view originally 
met with general acceptance. A reaction, however, was 
started by the discovery of MM. Lallemand, Perrin and 
Duroy (French chemists and physiologists) that alcohol 
passes off from the body in an unchanged state, after being 
ingested. 

It would be highly interesting to cite the discoveries and 
experiments of all the authorities upon this subject, but 
they would fill a book ten times the size of this ; for there 
is hardly a chemist or physiologist of any note who has 



i6 



VEGETARIANISM 



not * ' had a finger in the pie. " To my mind, some of the 
strongest arguments in support of Liebig's proposition have 
been made by Dr. Dupre, but they are too lengthy to be 
here quoted. See "On the Ehmination of Alcohol" 
(Proc. Royal Society, No. 131 and No. 133.) 

To sum up the results of all the discoveries and experi- 
ments in one sentence : Although it has been proved that 
alcohol is eliminated from the system, it has not been 
proved that as much escapes as enters it. Consequently, we 
must believe that some of it remains, and is turned to ac- 
count in the system. In verification of this, I will quote 
two of the many authorities at my command. 

In "Marshall's Outlines of Physiology" — one of the text- 
hooks used in Haj-vard Medical College — we find the follow- 
ing : '■ ' Alcohol, which may be considered as one type of 
hydrocarbonaceous food, has been said by some to escape 
wholly unchanged, by the breath and the excretions ; but 
it is generally believed to be at least partly oxydized, either 
with or without previous conversion into aldehyde, acetic 
acid, or some other intermediate substance or substances. 
The quantities of alcohol found in the excretions do not 
appear to have been accurately compared by those observers, 
Lallemand, Perrin and Duroy, with the quantity actually 
taken into the stomach. Baudot and Thudicum have 
shown that when this is done the quantities eliminated are 
proportionally small. Even in the results obtained by 
Lallemand, Perrin and Duroy, only one-fourth of the alco- 
hol taken is thus accounted for. {Gingeot.) In these 



THE RADICAL CURE FOR INTEMPERANCE. 1 7 

cases, and also in those in which enormous quantities have 
been given in disease, more or less alcohol must therefore 
be appropriated, or assimilated, by the tissues, be retained 
in them, or be oxydized." 

F. W. Pavy, M.D., F.R.S., one of the highest authori- 
ties in England, says, in "A Treatise on Food and Dietet- 
ics " : "The position held by alcohol in an alimentary 
point of view has been discussed in a previous part of this 
work. It will there be seen that much divergence of opin- 
ion has prevailed upon the prime question, whether alcohol 
is to be regarded as possessing any alimentary value or not. 
It will suffice here to refer the reader to what has already 
been mentioned, and to state that the weight of evidence 
appears to be in favor of the affirmative. A small portion 
seems undoubtedly to escape from the body unconsumed, 
but there is reason to believe that the larger portion is re- 
tained, and turned to account in the system. " 

Chemically speaking, alcohol holds an intermediate posi- 
tion between the carbohydrates and the hydrocarbons. The 
former comprise starch, dextrine, sugar and gums, and their 
office is to support animal heat. They are also converted 
into fat, and of themselves have only about half the heat- 
producing and fat-supplying properties, as hydrocarbons, 
which include all oils and fats, whether animal or vegetable. 

I am well aware that it is almost the universal custom of 
temperance lecturers and writers to assert that alcohol is not 
food, because it is eliminated as alcohol from the body. 
But they omit to mention the very important fact that noi 



1 8 VEGETARIANISM 

all is eliminated, which modifies their assertion very materi- 
ally. I am a firm friend of temperance, and therefore regret 
exceedingly that this mutilated statement of the truth should 
be made. For, while it is naturally enough believed by 
non-investigating hearers and readers, there are some who 
are well posted upon the subject who see the blunder, and 
are thereby prejudiced against the good cause. For, con- 
cerning those who promulgate this error, they must believe 
one of two things — either the temperance advocates know 
better, and wilfully pervert the truth to carry their point, or 
they are ignorant of the subject upon which they are speak- 
ing and writing. I know that it is very exasperating to 
some temperance people to hear alcohol called a food, and, 
in some quarters, a person almost forfeits his reputation as 
a sound temperance man if he so commit himself I think 
much of this feeling arises from ignorance on the part of 
the exasperated individuals, in regard to the exact meaning 
of the word food, as used by physiologists and chemists. 

The temperance lecturer says to his audience : '* How 
absurd to call alcohol a food 1 Why, just compare it with 
milk ! Does it give us saline matter, as milk does .? No ! 
Then it cannot strengthen our nerves or build up our bones. 
Does it give us casein, like milk .? No ! Then it cannot 
feed our muscles or give us strength. Does it give us albu- 
men .? No ! Or fibrine ? No ; it gives us none of these 
substances which go to build up the muscles, nerves or other 
active organs. Why, my friends, if a man should live on 
alcohol alone he would starve to death ! Yes, actually 



THE RADICAL CURE FOR INTEMPERANCE. 1 9 

Starve to death ! Can we have any better proof than this 
that it is not a food?" [Immense applause.] And the 
audience is thoroughly convinced that ever)'body who calls 
alcohol a food is a great blockhead. 

Now for the explanation. Any one food, in order to 
support life and health, must possess three properties, viz : 
nitrogenous, or muscle-feeding ; saline, or nerve and bone- 
feeding ; and carbonaceous, or fat and heat-producing. 

Milk is the only food that possesses these three qualities 
in exactly the right proportion. Therefore milk is a perfect 
food, as we see in the case of the infant, every part of whose 
body is perfectly nourished by its sole use. 

Oat meal and Graham meal and several other things pos- 
sess these three properties in so nearly perfect proportions 
that alone they are able to maintain life and strength. Now, 
no physiologist or chemist, with any pretensions to scien- 
tific accuracy, asserts that alcohol is a perfect food like milk, 
or even like the cereals. 

Liebig believed, and his followers believe, that it possesses 
only one of these properties, viz. : the carbonaceous one, 
and that it furnishes no saline matter, no albumen, no 
casein, no fibrine, and that, as the te'mperance lecturer 
said, if a man lived on alcohol alone, he would starve to 
death, in the same manner as he would upon starch, sugar 
or fat. 

This experiment has been made upon animals, and they 
have always died. But when fed entirely upon the white of 
t%%, which is pure albumen, and saline matter, they have 



20 VEGETARIANISM 



died also, showing that starvation was caused, not by the 
one article being carbonaceous and the other one nitro- 
genous, but because neither of the foods possessed the three 
properties necessary to sustain life. The animals were 
geese, and if they had been fed upon Indian corn or oat 
meal or unbolted wheat, each of which possesses these 
three properties nearly in the right proportions, they would 
have lived and flourished. In dietetic parlance, alcohol is a 
food, but an imperfect one, 

Mr, Lewes says: ''In compliance with the custom of 
physiologists, we are forced to call alcohol food, and very 
efficient food too. If it be not food, then neither is sugar 
food, nor starch, nor any of those manifold substances em- 
ployed by man which do not enter into the composition of 
his tissues. " As a class, I have much respect for temper- 
ance lecturers and writers. The most of them are self- 
sacrificing, conscientious, noble men and women, and I am 
charitable enough to think that it is their over-zeal, coupled, 
perhaps, with more or less ignorance — or, let me use a 
softer word, misunderstanding of the facts in the case — that 
leads them to make such mutilated statements. 

Mr. Lewes very^justly and gracefully says : *' So glaring 
are the evils of intemperance that we must always respect 
the motives of temperance societies, even when we most 
regret their exaggerations. They are fighting against a hid- 
eous vice, and we must the more regret when zeal for the 
cause leads them, as it generally leads partisans, to make 
sweeping charges which common sense is forced to reject." 



THE RADICAL CURE FOR INTEMPERANCE. 21 

The surest way to make sinners think the devil is white 
is to paint him a great deal blacker than he really is ; for 
-sharp eyes will detect the undue coloring, and their owners 
will immediately begin to sing the song of the "under dog 
in the fight." 

There is also another fact that must not be forgotten, viz. : 
that all alcoholic drinks are more or less saccharine. In 
some wines the quantity of sugar amounts to twenty per 
cent. , or even more. In ales and beers the extractive mat- 
ter consists principally of carbohydrates — in Scotch ale 
being ten per cent., Burton ale, fourteen per cent, which is 
the reason that such drinks are so fattening. Moreover, 
every drinker adds more or less sugar to his liquor, espe- 
cially if he choose that which is not very sweet in itself 
Indeed, the spectacle of a man drinking rum, gin, whisky 
or brandy without a liberal admixture of sugar, is about as 
rare as the proverbial ''white black-bird. " 

Now, sugar contains forty-five per cent, of carbon, and as 
the theory has never been advanced that saccharine' matter 
is not appropriated by the system, it follows that alcohol, as 
consumed by the intemperate — whether it be carbonaceous 
per se, or not — furnishes a considerable amount of carbon 
to the system. It makes no practical diflference to Liebig's 
theory whether the drunkard gets his carbon from the fiery 
liquid itself, from the natural sweetness of the fermented 
grape or malted barley, or from the sugar-bowl. 

If we look around among our intemperate friends, I think 
we shall find, as a general rule, that those who drink the 



2 2 VEGETARIANISM 



most liquor eat the least carbonaceous food, such as pota- 
toes, white bread, puddings, etc., and "the most meat. 
Indeed, some drunkards eat but little except meat, and as 
this, without it is very fat (of which few persons can eat 
much) is almost destitute of carbonaceous properties, and 
as the system must and will have such, from some quarter, 
it follows that liquor is drunk to supply the requisite carbon. 
Mr. Lewes, in ''Physiology of Common Life," says (the 
italics are his own) : ''Alcohol replaces a given amount of 
ordinary food. Liebig tells us that, in temperance families, 
where beer was withheld and money given in compensation, 
it was soon found that the monthly consumption of bread 
was so strikingly increased that the beer was twice paid for, 
once in money and the second time in bread. He also re- 
ports the experience of the landlord of the Hotel de Russie, at 
Frankfort, during the Peace Congress. The members of this 
Congress were mostly teetotalers, and a regular deficiency 
was observed every day in certain dishes, especially farinace- 
ous dishes, puddings, etc. So unheard-of a deficiency, in 
an establishment where for years the amount of dishes for a 
given number of persons had so well been known, excited 
the landlord's astonishment. It was found that men made 
up in pudding what they neglected in wine. Every one 
knows how little the drunkard eats. To him alcohol re- 
^places a given amount of food. " 

Mr. George Henry Lewes, whom I have quoted several 
times, was the reputed husband of George Eliot, the famous 
English novelist, author of "Adam Bede," "Middlemarch," 



THE RADICAL CURE FOR INTEMPERANCE. 2^ 

** Daniel Deronda," and other works. Of the two Georges, 
George Henry, the husband, is less widely known in this coun- 
try than George Eliot, the wife. But in England Mr. Lewes 
enjoyed a wide reputation as a scientific and literary gentle- 
man. The ''Physiology of Common Life," like all his 
other works, is exceedingly valuable and interesting. He 
has also written an excellent "Life of Goethe," "Seaside 
Studies," "A Biographical History ot Philosophy," etc. 

It is not presumed that any one .with any pretensions to 
sound reasoning faculties or good common sense will for a 
moment claim that the assertion that alcohol, as consumed 
by the intemperate, furnishes carbon to the system, is to be 
regarded as a plea for its general use. It is true that we 
need carbon, but how much better to take it from the vege- 
tables and cereals, as God made them, than to subject them 
to fermentation and drink it in the form of whisky, gin, 
beer, ale, etc. 

How much better to take our carbon from the saccharine 
fruits (peaches have thirteen per cent, of sugar, grapes thir- 
teen, and apples eight) than to throw them into the wine- 
vat and cider-press, and drink it in the form of sweet wines 
or well-sugared brandy or cider. 

Why ? Because, in their natural state we get no bad 
effects, but only good. In their fermented state their good 
effects are more than counterbalanced by their bad. In the 
former case, the partaking thereof will make us stand erect 
in our manly and womanly strength and beauty, the noblest 
work of God. In the latter case, the partaking thereof will 



24 VEGETARIANISM 



make us fall to the ground and roll into the gutter, a heap 
of flesh and blood, no better than a pig, and not half as 
good as a Newfoundland dog. 

The evils of intemperance should be truthfully and vividly 
set before the young. Let not the rising generation be a 
falling one ! There is no absolute safety for any one except 
in total abstinence. Therefore, let the accursed thing alone. 
As a beverage, in all of its forms, it should be banished from 
our families and social circles. As a medicine, physicians, 
as a rule, should not prescribe it — not because it is inca- 
pable of doing good, for it is sometimes beneficial, but 
there is so much danger of engendering intemperate hab- 
its, especially in chronic cases of illness, that it is the 
part of prudence to substitute other remedies. Occasions 
may arise when doctors may be justified in using it, but I 
think it is prescribed much oftener than wisdom dictates or 
necessity requires. It is surprising how fond some M. D. 's 
are of ordering '* stimulants" for their patients. 




CHAPTER II. 




MEAT MAY LEAD TO INTEMPERANCE BY ITS STIMULATING 
EFFECT UPON THE NERVOUS SYSTEM. 

HERE are also two other reasons for the relinquish- 
ment of meat by the inebriate, and they seem to 
me amply sufficient to warrant vegetarianism, even 
were Liebig's theory cast to the four winds. It is always 
fine to have two " strings to one's bow," but how delightful 
to have three ! The first we have discussed in the preced- 
ing chapter. The second is this : Meat, by its stimulating 
effect upon the nervous system, prepares the way for intem- 
perance. That meat has this stimulating effect is shown by 
the following instances : In the "Lancet" (Vol. i, p. i86, 
1869) we read : "A bear kept at the Anatomical IMuseum 
of Giessen showed a quiet, gentle nature as long as he was 
fed exclusively on bread, but a few days' feeding on meat 
made him vicious and even quite dangerous. That swine 
grow irascible by having flesh food given them, is well 
known, so much so, indeed, that they will then attack men." 
Those who have kept a watch-dog know that he is much 
more fierce, and liable to attack burglars if fed exclu- 



26 



VEOETARIANISM 



sively upon meat. In ''Experimental Researches on the 
Food of Animals" (p: 24, London) Dr. Dundas Thomson 
quotes a narrative of the effects of a repast of meat on some 
native Indians, whose customary fare, as is usual among 
the tribe, had consisted only of vegetable food: ''They 
dined most luxuriously, stuffing themselves as if they were 
never to eat again. After an hour or two, to his (the trav- 
eler's) great surprise and amusement, the expression of their 
countenances, their jabbering and gesticulations, showed 
clearly that the feast had produced the same effect as any 
intoxicating spirit or drug. The second treat was attended 
with the same result, " 

Again, when a man is stricken with paralysis (one of the 
most formidable of brain diseases) what does the wise phy- 
sician say,? "You must eat no meat. It is altogether too 
exciting to the brain." It is the best and "almost the only 
thing that can be done for the sick man now, but it is like 
"locking the barn-door after the horse is stolen." 

A few days since' I was talking with a gentleman who has 
been a popular and successful temperance lecturer for over 
forty years, and he told me that long and careful observation 
had led him to declare emphatically that meat, by its stim- 
ulating effect upon the nervous system, prepares the way for 
intemperance; and that, other things being equal, the 
more meat people ate, the more likely they would be to 
become drunkards. When we consider that, during this 
long period of years, he had carefully noted the various 
causes of drunkenness in an immense number of persons 



THE RADICAL CURE FOR INTEMPERANCE. 27 

in different classes of society, and in many parts of the 
country, we must admit that his opinion upon this subject 
should carry great weight with it. Other keen observers of 
the workings of alcohol — among them intelligent physicians 
— have told me the same. 

"But how is this done?" First, it is a well-known fact 
that by its action upon the brain meat has an exciting effect 
upon aH our passions. It is said that the actor Kean suited 
the kind of meat which he ate to the part he was about to 
play, and selected mutton for lovers, beef for murderers 
and pork for tyrants. Now, although the passion for strong 
drink would seem at first sight to be more artificial than 
natural, yet when we consider that seventy-five or a hundred 
years ago it was the universal custom for everybody to drink 
that wanted to, and that by the law of atavism we can in- 
herit a taste for liquor from a grandparent or great-grand- 
parent, even if our parents be teetotalers, it will be seen 
that, to many of us at least, the passion is more or less a 
natural one. 

A Darwinian would probably trace this inherited appetite 
still further back. Brehm asserts that ' ' the natives of North- 
eastern Africa catch the wild baboons by exposing vessels 
with strong beer, on which they are made drunk." 

Secondly, those of us who are conversant with the differ- 
ent phases of intemperance know that persons-of a lively, 
excitable, mercurial nature are more likely to have a desire 
for liquor than those of a dull, slow, stupid one. A man 
of a nervous temperament, as the doctors-would call it, is 



28 VEGETARIAN-ISM 



more likely to drink than a man of a phlegmatic one. 
Having once fallen into intemperate habits, the former can- 
not become a moderate drinker, as the latter often does. 

Now it follows that meat or any kind of food or drink, or 
any influences whatever that will stimulate the nervous sys- 
tem, will produce or increase that nervous excitability which 
is so favorable to drunkenness. 

The veteran temperance lecturer, to whom I have already 
referred, said that he thought that the excitability of ihe 
nervous system which the children of drunkards must in- 
herit, is as much, or more, conducive to liquor-drinking 
than the actual taste for it which they also inherit. An 
author, a lawyer or a clergyman who lives a sedentary life, 
who disobeys hygienic laws, who drinks strong tea and 
coffee, who eats a great deal of meat, who "burns the 
midnight oil," who gets insufficient sleep, who worries 
about his books, his clients or his people, is more likely. to 
have drinking children, although he and a long line of an- 
cestors have been strictly temperate persons, than a man 
who lives an active out-of-door life, who knows and obeys 
the laws of health, who uses no stimulating food or drink, 
who goes to bed early and gets up early, and who is anxious 
about nothing. 

Many a mother — especially an expectant one — would 
consider it very wrong to habitually drink wine, lest her 
unborn child should become a drunkard. But she does 
not shrink from the excitement of balls and parties ; she 
does not refuse the indigestible, dyspepsia-causing, midnight 



THE RADICAL Cl'RE FOR INTEMPERANCE. 29 

supper ; she neglects out-of-door exercise ; she drinks 
Hyson and Java strong enough to bear an q^^ ; she eats 
meat two or three times a day ; she weeps passionately over 
the griefs and trials of Adolphus and Angelina, as portrayed 
in a third-rate sensational novel — in short, she does every- 
thing to give her child a weak, defective, nervous organiza- 
tion ; and in this way, although the wine-cup, the brandy 
and the beer-glass have never touched her lips, she gives her 
child such a strong pre-disposition to intemperance that 
there is much more than an even chance that it will become 
a drunkard. This is a very important subject, and, compar- 
atively, an unknown and unappreciated one. 

There have recently appeared in the New York ' ' Inde- 
pendent" articles upon *'The Increase of Crime Among 
the Young," by the Rev. J. M. Buckley, Brooklyn, L. I. 
They are exceedingly interesting and instructive. Indeed, 
the reverend gentleman handles this difficult and compli- 
cated subject in a most masterly manner. He says ; "The 
offspring of those whose occupations are sedentary, who use 
strong stimulants, live irregular and excited lives, turning 
night into day, eat and drink very heartily late at night, 
must inherit feeble, nervous systems, and an abnormal 
strength and eccentricity of impulse. And this, wherever it 
exists, must be fostered by city life. Meals, for children in 
schools, are irregularly served. They have no appetite at 
the right time, and eat ravenously at the wrong time. Boys 
learn to smoke before they are twelve years old, and before 
they are fifteen, instead of growing healthfully and being 



30 VEGETARIANISM 



satisfied with nutritious food, and having a perpetual flow of 
animal spirits, they have an insatiable longing for stimu- 
lants of all kinds. When the sons of parents that live un- 
healthy, excited lives, but never drank alcohol (such sons 
living in the manner described) show a strange propensity 
to drink and to do bad things, the parents cannot understand 
it, but the laws of nature are plain to any who will investi- 
gate them." 

We are a nervous, excitable people. "Oh, well," says 
an old fogy at my elbow, ''this is one of the inevitable 
thorns in our beautiful rose of civilization." It is certainly 
curious to • notice how the great majority of people like to 
be " set up" by something. No matter whether the exhil- 
aration come from strong tea or coffee, alcohol, opium, 
hasheesh (Indian hemp) or what not, it is very agreeable to 
the most of us. Aside from its bearing upon intemperance, 
it should not be indulged in. *' But what harm does it 
do ? " After undue exhilaration has passed away, comes a 
terrible depression, from which the person is only relieved 
by exhilarating himself again. This is inevitable. As 
there can be no mountain in a landscape without a valley, 
so there can be no undue exhilaration without a depression 
of the nervous system ; and the higher the mountain the 
deeper the valley. This constant alternation of being on 
the mount of bliss and in the depths of misery brings too 
great a strain upon the nerves, and they cannot fail to be 
injured by it. For this reason I should not advise drunk- 
ards to substitute strong tea or coffee for liquor, as is some- 



THE RADICAL CURE FOR INTEMPERANCE. ■ 3 1 

times done. It is possible for some persons to drink both 
of these beverages without injury, if used in great modera- 
tion. But I forget — no tea or coffee lover ever does drink 
them strong, i e. , strong enough to hurt him. No smoker 
ever smokes ver}^ much, L e., not enough to injure his 
health. No silly woman ever laces tight, i. e., tight enough 
to make her sick. 

" wad some pow'r the giftie gie us * 

To see oursels as others see us ! 
It wad frae monie a blunder free us 
And foolish notion." 

But it is pretty safe to say that a drunkard, if he substitute 
tea or coffee for liquor, will take them very strong indeed ; 
for his nervous system, accustomed to the much stronger 
stimulus of alcohol, will imperatively demand it. In all 
probability he will become a tea-drunkard — as much a slave 
to the tea-pot as he was formerly to the bottle. 

It is a comparatively well-recognized fact that strong tea 
and coffee — especially when drunk by persons of susceptible 
nervous organization — have an injurious effect upon the 
nen^es ; but the equally true and important one that meat 
has a like effect, is not fully appreciated by the great meat- 
eating public. Aside from its bearings upon intemperance, 
it should not be eaten so freely, and by all classes of people, 
as it is ; for it is provocative of many ailments and diseases, 
especially among brain-workers. In persons of weakened 
or naturally susceptible nervous organizations, its use is 
very apt to cause insomnia (sleeplessness) ; and meat may 



32 , VEGETARIANISM 



lead to intemperance in the following manner : A man can- 
not sleep o' nights. He goes to his physician for relief. 
The medicine-man says : ''Take some lager beer for a 
night-cap, and, my word for it, you won't know anything 
till morning." He does as he is ordered, sleeps well, and 
likes the beer so much that he takes it every night. In this, 
way he gets a taste for liquor, and in a few weeks, or months, 
by taking stronger alcoholic drinks, he becomes a drunkard. 
I do not say that this will always be the consequence, for it 
is possible for. some men to take a moderate quantity of 
beer, all their lives, and never become sots. But for all 
persons there is danger that beer will be the beginning of 
intemperance ; and in those who have inherited this vice — 
in those of very nervous temperaments and in reformed 
drunkards — it is almost sure, by creating a desire for 
stronger drinks, to bring on inebriety. The world is full of 
sad illustrations of the truth of this statement. 

In pure beer the percentage of alcohol is so small (from 
two to eight per cent. ) that unless a large quantity be taken, 
its soporific effect is not owing to its action upon the brain, 
for upon that organ it can have no appreciable influence. 
When the man loses consciousness, he has simply been put 
to sleep by the hops, whose narcotic effects are more than 
sufficient to counterbalance the exhilarating effect of the 
small quantity of alcohol. Strong hop-tea would have an- 
swered the purpose equally well, and should always be used 
instead of lager beer as a hypnotic. 

I have been a great sufferer myself from insomnia, and 



THE RADICAL CURE FOR INTEMPERANCE. 33 

have often been advised to '' keep myself well filled up with 
lager beer ; " but I have always been afraid to venture even 
one inch upon the Devil's ground, lest he should get hold 
of me. Some physicians prescribe gin, whisky, rum or 
brandy in cases of sleeplessness. In these the percentage 
of alcohol is so great (in the first-named from thirty-eight 
to thirty-nine ; in the second from forty-five to forty-six ; in 
the third forty-eight and a half; in the fourth from fifty-three 
to fifty-four) that sleep is due to its action upon the brain. 

There is no excuse for taking beer as a hypnotic, and I 
think the cases are very exceptional in which a physician is 
justified in prescribing the stronger alcoholic drinks ; for the 
danger of engendering intemperate habits is so great as to 
more than counterbalance the benefit which they doubtless 
often afford the sleepless. Sedative and narcotic drugs 
should be administered, or it is far better, before resorting 
to medicine, to carefully inquire into the patient's habits of 
life, to ascertain if something is not wrong there. One of 
the least suspected causes is sometimes the excessive use of 
meat. There are numerous other methods used to produce 
sleep, but they do not come within the province of this 
work. Often a light meal makes an excellent night-cap. 
For a long time I have been in the habit of taking a cup of 
chocolate, made with clear milk, and a piece of bread or a 
biscuit, the very last thing at night, with the effect of caus- 
ing sound, restful sleep. If I omit it, I lie awake nearly all 
night. One of our most distinguished poets, in conversa- 
tion with me last week, said that he had been a sufferer all 



34 VEGETARIANISM 

his life from insomnia, but had obtained relief from this 
distressing malady by eating just before retiring. The late 
Rev. Charles Kingsley, who had successfully tried the same 
plan himself, recommended it to him. The September 
number of the "Journal of Chemistry" says that in the 
New York State Inebriate Asylum a glass of milk is fre- 
quently administered at bed-time to produce sleep, with sat- 
isfactory results, and adds : "It has been recently stated in 
the medical journals that lactic acid has the effect of pro- 
moting sleep, by acting as a sedative. As this acid may be pro- 
duced in the alimentary canal after the ingestion of milk, can 
this be an explanation of the action of milk upon the nervous 
system when it is 'shaky' after a long-continued use of alco- 
holic drink ? " It is possible ; but it may also be explained 
in this way : the stomach of the drunkard, as will be seen in 
the next chapter, is always more or less irritated. Milk has 
a very soothing effect upon any inflamed mucous membrane. 
If the mouth be sore, hold milk in it, and what a relief is 
felt. Apply milk to the sore stomach, and the result is the 
same. As there is nothing more prolific of nervousness, 
and consequent insomnia, than an irritable stomach, it fol- 
lows that whatever will soothe the mucous membrane of that 
organ will be productive of sleep. I have known persons 
suffering from chronic gastritis (inflammation of the stom- 
ach) to obtain sleep from drinking half a cup of cream at 
bed-time, when other remedies had failed. I have obtained 
many a good night's rest myself from eating half an ounce 
of cocoa-butter the last thing at night. 



THE RADICAL CURE FOR INTEMPERANCE. 35 

But for persons who are not drunkards, or for those who 
have good stomachs, that do not particularly need the sooth- 
ing- effect of the milk, a small quantity of any digestible 
food, eaten at bed-time, will answer nearly as well as milk. 
There is something soothing, however, to the nervous sys- 
tem in chocolate, per se ; and as milk, by the great majority 
of persons, is more easily digested than other food — and as 
the easy digestibility of the night-cap is a sine qua no7i of its 
hypnotic properties — it follows that chocolate made with clear 
milk is the best thing for a sleepless person to take. There 
is another reason why eating at bed-time should produce 
sleep. The presence of food in the stomach, and its digestion, 
calls more blood into that organ, thereby taking some from 
the brain, which places it in a favorable condition for sleep. 

But this light repast must not be confounded with 'Mate 
suppers, " which would be likely to have a contrary effect. 
The third meal, whether it be dinner or tea, should not be 
as full as ordinary ; for if it be, the stomach would have 
done its day's work, and ought to have rest until morning. 
Whether the person who sports the ** gaunt, insomniac 
eyes" takes dinner or tea at six or seven o'clock p. m., he 
should eat only just enough to be moderately hungry at ten 
or eleven o'clock — a time when all honest people should be 
in bed. Then, after he is nicely settled for the night let 
his wife hand him the milk or chocolate, with a small piece 
of bread. After eating it, let him shut his eyes and tell 
her not to speak to him again, as she values her life, and in 
ten minutes he will probably be in the Land of Dreams. 



CHAPTER III. . 

MEAT PERPETUATES INTEMPERANCE BY ITS STIMULAT- 
ING EFFECT UPON THE DISEASED STOMACH 
OF THE DRUNKARD. 




HE third way in which vegetarianism cures intem- 
perance is this : meat, by its irritating effect upon 
the mucous membrane of a diseased stomach, in- 
creases gastritis (inflammation of the stomach) which dis- 
ease almost always exists in drunkards. By increasing 
gastritis, it increases thirst, its accompaniment. Thirst 
calls imperatively for liquor. Therefore meat perpetuates 
intemperance. 

Commencing at the beginning of the preceding sentence, 
and verifying everything as I proceed, I will say that Austin 
Flint, M. D., whose ''Practice of Medicine " is used in 
Harvard Medical College, says : ''In chronic gastritis stimu- 
lating articles of food, such as meat and condiments, are 
not as well borne as bland aliments. Meat and stimulants 
are to be interdicted. The habitual free use of spirits be- 
gets a liability to it. It occurs especially among drunkards. 
Thirst is diagnostic, if habitual. " Gastritis is caused in this 



THE RADICAL CURE FOR INTEMPERANCE. Z7 

way: pure beers and pure lifj^ht wines would hardly cause 
it, because the percentage of alcohol is so small ; but forti- 
fied or brandied wines, gin, whisky, rum and brandy (par- 
ticularly the latter, which is so very strong of alcohol) by 
their burning effect upon the delicate lining of the stom- 
ach, irritate it and cause inflammation. 

Watch a man after a debauch. When he has slept off his 
drunkenness and is coming to himself, he has a terrible 
headache, more or less nausea, and usually vomiting. He 
feels much as does a temperate man with a bad sick- 
headache. In both cases the men are suffering from an 
attack of sub-acute gastritis. The liquor -drinker takes 
soda-water, eats nothing for a few hours, and the sickness 
and headache pass away, for nature has strong recuperative 
powers. After the next debauch — particularly if it occur 
soon — the same sufferings follow, only they are of greater 
intensity and longer duration. 

Subsequent indulgences still further aggravate the disease, 
until, sooner or later, it becomes chronic gastritis, and the 
stomach is m^ore or less irritated all the time. Acute gas- 
tritis is a much rarer disease than the sub-acute and chronic 
varieties, and is very dangerous. Flint says he has known 
it to follow a debauch, and prove rapidly fatal, and that from 
autopsies he has made upon drunkards he thinks that some 
who have been supposed to die of delirium tremens have 
actually died of acute inflammation of the stomach. Thirst 
is an invariable accompaniment in well-marked cases. 

I have never been a liquor-drinker myself, but from vari- 



3 8 VEGETARIANISM 



ous causes, unnecessary to mention here, my stomach for 
several years was more or less inflamed, and I can testify to 
the terrible thirst of gastritis. Such a hot, dry, thirsty feel- 
ing always existed that I feel sure that, had I been a drinking 
person, it would, in common parlance, have ''set me 
crazy " for strong drink. We all know that very salt food, 
or anything that causes thirst, provokes drinking. The 
German pretzels are made very salt, so that more lager beer 
may be drunk. 

Now, every good physician, from whatever cause gastritis 
arises, prohibits the use of meat, as, from its stimulating 
effect upon the diseased mucous membrane of the stomach, 
it increases the irritation. For this reason I did not eat 
meat for several years. Meat cannot increase gastritis with- 
out increasing this terrible thirst ; so how is it possible for 
meat not to perpetuate intemperance ? 

"But," says an ex-invalid at my elbow, "how is this.? 
A year ago I had dyspepsia very badly, and the doctor told 
me to eat all the beef-steak I could, and to take brandy after 
every meal, which I did, and was cured ; and now you say 
both these things are bad for gastritis. " 

I certainly do. But they are excellent for dyspepsia ; for 
gastritis and dyspepsia are entirely different diseases, and re- 
quire entirely different treatment. The latter is only a 
functional disease, while the former is an organic one. In 
the latter there is no inflammation, as in the former ; but, 
on the contrary, the stomach is in a sluggish, inactive state, 
and needs stimulating to make it digest food. Therefore 



THE RADICAL CURE FOR INTEMPERANCE. 39 

meat, from its stimulating nature, is better digested than 
bland aliments. 

For the same reason alcohol is beneficial ; but there is so 
much danger of its causing intemperance that, as a rule, 
other remedies should be substituted. Dyspepsia often fur- 
nishes a fine excuse for tippling^ Query : Should we have 
so many dyspeptics if liquor were not so often prescribed.? 

Another way by which meat increases gastritis, and there- 
fore intemperance, is by giving the diseased stomach much 
more work to do than would vegetable food. For meat is 
digested almost entirely in the stomach, while milk, eggs 
and vegetable food — especially the starchy part — is digested 
mostly in the intestines. 

I have heard people say : *' I know that meat is more sus- 
taining because I /eel that it is more so. " It is true that, 
apparently, it forms a greater stay to the stomach ; but this 
arises from that organ constituting the seat of its digestion, 
and a longer time being occupied before it passes on, and 
leaves it in an empty condition. But this does not prove 
that meat nourishes and sustains the system in any greater 
degree than other food. 

It should be borne in mind that our physical condition 
has a powerful influence upon our mental and moral facul- 
ties, for good or evil. It is decidedly for evil when our 
bodies are afflicted with certain diseases. One of these is 
gastritis; for there exists a strong sympathy between the 
stomach and the brain. The case of the poet Cowper fully 
illustrates this point. Afflicted with this disease, he suffered 



40 VEGETARIANISM 



for years from excessive mental depression. He writes : 
"I awake like a toad out of Acheron, covered with the 
ooze and slime of melancholy. " No one can doubt that 
the author of the ''Olney Hymns" was a sincere Christian ; 
yet while his stomach was in that diseased condition, he lost 
his religious hope and spiritual enjoyment, and thought he 
was under the severest displeasure of God. But, in the 
language of his biographer, ''the medical skill of Dr. Cot- 
ton gradually succeeded in removing the indescribable load 
of religious despondency, and his ideas of religion were 
changed from the gloom of terror and despair to the bright- 
ness of inward joy and peace." Many physicians, and 
every specialist, in this class of diseases, have had patients 
who have been made mental and moral wrecks by its rav- 
ages — in some cases, the power of decision being so 
weakened that the person is incapable of settling the most 
simple questions of every-day life ; in others the exertion of 
will power being so difficult that the energy, the vim, the 
ambition seem almost lost. 

When we consider that every confirmed drunkard suffers 
more or less from gastritis, and that, in addition to this, the 
effect of alcohol upon the brain is so marked as to greatly 
interfere with its normal functions, can we wonder that 
moral and religious influences are so often powerless to save, 
or indeed permanently benefit, the intemperate .? 

The great desideratum has always been to find something 
that will take away the appetite for strong drink. The best 
minds in the country, and the most pious and intelligent 



THE RADICAL CUBE FOR INTEMPERANCE. 41 

specialists in the temperance cause, deplore the inefficiency of 
the means just mentioned. The Rev. Theo. L. Cuyler, D. D. , 
speaks thus strongly in the ''Evangelist," on the ques- 
tion whether conversion can be expected to take away the 
appetite for intoxicants : "In some specific cases there may 
be a total extinction of this physical craving for stimulants. 
But what I\Ir. Gough affirms, and what I affirm (from my 
long observation of the phenomena of drunkenness) is that, 
with the great majority of reformed inebriates, the -appetite 
is simply overmastered, but not removed. It often lies dor- 
mant for months, and then breaks out like a concealed tiger 
from the jungles. Mr. Gough furthermore told me that 
several inebriates, who had loudly proclaimed that ' conver- 
sion had .extinguished their appetite,' have gone back to 
their old debaucheries. A friend of mine often told us in 
my church prayer-meeting that ' the grace of Jesus Christ 
had taken away his appetite for drink entirely.' That poor 
man, after two years of Christian sobriety, went back to his 
cups, and died last year of delirium tremens. I could 
multiply these painful examples by the score." 

The Rev. George Leon Walker, D. D., has written 
two very able and interesting articles in the Boston 
''Congregationalist" upon *' Sanctification at a Jump." 
Concerning the doctrine that regeneration removes the 
physical appetite for strong drink, he says: ''Nothing 
could be more dangerous or untrue. Conversion does not 
always, if indeed permanently ever, remove an appetite for 
strong drink. The history of John Vine Hall, and of 



42 VEGETABIANIS3f 



scores and hundreds of less-known Christians, shows that 
the physical appetite may remain often strong and well-nigh 
masterful, in many a man whom it would be the height of 
uncharitableness to call unconverted. 

And this doctrine of complete eradication of appetite by 
conversion, besides being untrue, is also, under the dis- 
guise of cheer, a doctrine of profound discouragement. 
Many a true Christian, struggling with his appetite, may 
well say, if these calculations are correct: "Alas! where is 
my conversion ? I cannot be a converted man. " 

"But is not God omnipotent? " I hear some devout soul 
ask. To a certain extent, and in a certain sense, He is ; 
but it is also true that He is governed by fixed laws, which 
He is too consistent to break. For instance, when a man 
is in a confirmed consumption, God will not cure him. 
Sooner or later he will die, although hosts of pious and 
praying friends implore Divine interference. 

Years ago, when good people saw their loved ones afflicted 
with scarlet and typhoid fevers, they prayed earnestly for 
their recovery, and when they died, it was considered a 
"dispensation of Providfence." But now it is known that 
they are "filth diseases," and pater familias at work with 
his shovel in the back yard is a more effective agent than 
pater familias praying upon his knees in the closet. If 
there be communication between a man's cess-pool and his 
well, God will not avert sickness from his family, even 
though a hundred saints pray to Him to do so. In the 
language of Dr. Hodge, of Princeton, "the drunkard's 



THE RADICAL CURE FOR INTEMPERANCE. 43 

appetite for drink is often a disease, a mania, that God's 
grace does not reach, any more than it does a fever or a fit 
of insanity. " This is the reason why conversion so often fails 
to reform the drunkard. As in every other disease, the 
causes must be removed before recovery can be hoped for. 

The drunkard's stomach and other diseased organs must 
not only be cured, but a vegetarian diet be insisted upon. 
Then we may consistently pray that God may bless the 
means used for his reformation. I do not deny that some- 
times, in slight cases of intemperance, and, much more 
rarely, in those of longer continuance, conversion does ap- 
pear to remove the appetite for liquor; for truthful men 
have testified thereto. But many of these are only exam- 
ples of the ''expulsive power of a new emotion, for awhile 
casting out an old one. " 

Moreover, in these cases drunkenness has not reached the 
state of being a physical disease ; for when it has advanced 
to such an extent that the stomach and brain are thoroughly 
diseased, how can moral and religious influences take away 
a man's craving for strong drink } Neither will the grace of 
God enable him to successfully resist this appetite ; for in 
these cases the will power is greatly diminished, or even 
lost entirely. But, in less desperate cases, in which a man 
is in possession of his mental faculties, Divine aid is the 
most effectual means, at present known, to enable him to 
keep in subjection his appetite, which is, however, a very dif- 
ferent thing from removing that appetite. 

In a great majority of reformed drunkards, the appetite is 



44 VEGETARIANISM 

as Strong as ever, and is kept in check only by will force — 
sometimes, but not always, aided byconversion. ''Well, 
if so many men can control their appetites, and can keep 
from getting drunk, why is not that sufficient ? Why not 
let well enough alone, and not lug in vegetarianism?" 
I reply, I should prefer a more radical cure, for three 
reasons. 

First, the man's appetite, in the majority of cases, not be- 
ing removed, there is always danger of his returning to his 
cups again. 

Secondly, the struggle between principle and appetite 
is so constant and terrible, and such incessant care and 
watchfulness must be exercised to keep from falling, that 
they are, more or less, unfitted for the ordinary duties of 
life. I know men who might be shining lights in the 
world, and who might be a great power for good to others, if 
they were not obliged to spend so much of their time and 
strength in keeping the serpent of intemperance under their 
feet. They are looking down, and watching the writhings 
of the horrid monster, while they might be looking up at 
the angels ! 

Thirdly, in some cases the mental sufferings of themselves 
and their friends are so great as to render their lives misera- 
ble. I know families of reformed drunkards, who are liv- 
ing, as they express it, at the base of a volcano, not know- 
ing the hour, or the day, when an eruption may occur. 
It may never come, for, although the appetite is raging 
within them as strong as ever, they are men of tremen- 



THE RADICAL CURE FOR INTEMPERANCE. 4$ 

dous will power, and they say they have it under perfect 
control. 

We all know what this means. We all know that such a 
man is liable, at any time, to return to his cups. And this 
fear — this constant dread of the terrible calamity — takes 
away from his wife and children much of the comfort and 
happiness of life. Oh ! for something to remove the appe- 
tite for strong drink. 

But says a Vibbert or a Dow : * ' What's the use of talking 
about a man's appetite for liquor.? No matter about that, 
one way or the other. Let the law raise her strong right 
arm, and let every dram-shop and rum-hole in the country 
be shut. Of course if men cannot get anything to drink, 
they must keep sober, however strong may be their appetite, 
and in this way this question will be settled, and we shall 
be a true temperance nation." 

In the Boston "Journal of Chemistry" for January, 1878, 
we find the following : 

''Opium in Maine. — The Brunswick (Me.) 'Telegraph' 
says : 'Every intelligent reader knows that the use of opium 
has increased enormously in this State within a few years, 
the direct result, without doubt, of the enforcement of the 
liquor law in many of the larger towns and cities. We 
learn, upon good authority, that one of the largest firms of 
manufacturing chemists in the country says that more mor- 
phine is sold in Maine, in proportion to its population, than 
in any other State of the Union. ' " 

If this statement be true, it is certainly a very startling 



46 



VEGETARIANISM 



and lamentable state of affairs. I have no way to test its 
accuracy; but as the ''Journal of Chemistry" is a very reli- 
able paper, and as the same thing has appeared in other 
periodicals — and, moreover, as it is just what might have 
been expected — we are justified perhaps in believing it to 
be substantially correct. 

I have already spoken of the fondness that most people 
have for exhilaration, from whatever source it may come ; 
and if a drunkard's liquor supply were cut off, and his appe- 
tite not removed, I think there would be more than an even 
chance that he would resort to other stimulants. Now, the 
opium habit is not as bad for the community as drunken- 
ness ; but, as it is nearly, or quite, as disastrous to the indi- 
vidual, it follows that if all the drunkards in the country 
should exchange their liquor for opium, it would not, I 
grant, be "jumping- from the fry'ing-pan into the fire," but 
certainly from the fire into the frying-pan. 

If a rigid Prohibition Law be enforced in our several 
States, and the drunkard's appetite for strong drink still re- 
main, it seems to me there would be great danger that, in- 
stead of being a nation of temperance people, we should be 
a nation of opium drunkards. Some persons, who have 
friends who are trying to reform, often unwittingly place 
them in great peril by advising the use of opium for in- 
somnia and nervousness incident to their drinking habits. 
Opium is a very fascinating drug, and should not be used 
when other medicines can he substituted for it. In view of 
the comparative inefficiency of all the means at present 



THE RADICAL CVRE FOR INTEMPERANCE. A7 

employed in this country for the cure of drunkenness — in 
view of the success of the dietetic treatment in England 
(and, may I add, in view also of the arguments I have 
endeavored to present?) — are we not justified in believing 
that vegetarianism holds out a larger share of encourage- 
ment to the inebriate than other methods? 




CHAPTER IV. 



TABLES SHOWING THAT OTHER ARTICLES OF FOOD ARE 

AS NUTRITIOUS AS MEAT, THEREBY REMOVING ONE 

OF THE DRUNKARD'S OBJECTIONS TO 

VEGETARIANISM. 




T is highly probable that many who have followed 
me thus far will exclaim : ''Well, it is a very beau- 
tiful theory, and it may be true ; but even if it be, 
I cannot become a vegetarian. How do you expect me to 
keep up my health and strength without meat? Why, I 
should be sick in a week without my beef steak and roast 
beef. Besides, I like it altogether too well to give it up. 
If you take away a fellow's liquor, you ought to leave him 
something to comfort himself with." 

I have said before that, for several years, I was obliged to 
give up the use of meat, on account of ill health, and I can 
fully appreciate these feelings ; for memory recalls the pangs 
that rent my own heart, and the vigorous resistance that I 
at first made when my physician vetoed the use of meat. 
Therefore, it is with deep sympathy and a tender fellow- 
feeling for those wedded to carnivorous habits, that I at- 



THE RADICAL CURE FOR INTEMPERANCE. 49 

tempt to answer these objections to this new cure for intem- 
perance. Upon the second objection I will speak in another 
place. 

To the first I reply that if meat be removed from the bill 
of fare of most persons, the health and strength would 
suffer, for in many families it is almost the only really nutri- 
tious article of food. But there are good substitutes for 
meat, and if food equally nuiriiious can be eaten, then it 
follows that the health and strength can be maintained, and 
that food equally nutritious can be eaten, it is the business 
of this and the following chapter to prove. I purpose to 
give tables of the composition of meat and other foods, in 
order that their relative nutrition may be compared. I 
have a number of reliable dietetic authorities, but they 
differ very little in the composition of their tables. I will 
take them from ' ' A Treatise on Food and Dietetics, " by 
F. W. Pavy, M. D., F. R. S., one of the highest authorities 
in England upon this subject. Many of these analyses were 
made by Payen, an eminent French chemist. Although I 
have already touched upon the subject, I will further ex- 
plain, for those unacquainted with the medical terms used 
in these tables, that by nitrogenous matter is meant that 
property that furnishes, in the highest degree, material for 
our muscles. By carbohydrates — sugar, gum, starch and 
carbonaceous matter — is meant that property that furnishes 
material for fat and heat. The same may be said of fatty 
matter, oil and butter; but starch furnishes forty-five per 
cent, of carbon ; sugar and gum, forty-three per cent, and 
4 



50 VEGETARIANISM 



fat, seventy-nine per cent. ; so that the same quantity of 
fatty matter furnishes much more carbon to the system than 
the same quantity of sugar, gum or starch. 

This is a very important fact to be remembered, in our 
consideration of the different tables, as Liebig placed such 
great reliance upon the carbonaceous principle in food, to 
take the place of the carbon contained in the alcohol. By 
saline, mineral and phosphatic matter is meant that property 
that furnishes material for our bones and nerves. 

Cellulose, which occurs in a few of our foods, constitutes 
the basis of the structure forming the walls of the cells, 
fibres and vessels of plants, and is of no alimentary value. 

BEANS. 
Composition of Haricots B lanes. — (Payen.) 

Nitrogenous matter 25.5 

Starch, etc. 55.7 

Cellulose 2.9 

Fatty matter 2.8 

Mineral matter . , ... . .3.2 

Water . . . . . . . 9. 9 





1 00.0 


Composition of Lean Beef . 




Nitrogenous matter .... 


• 19-3 


Fat 


Z'^ 


Saline matter 


. 5.1 


Water 


72.0 



1 00.0 



THE RADICAL CURE FOR INTEMPERANCE. 5 1 



Composition of Fat Beef. 




Nitrogenous matter .... 


. 14.8 


Fat . 


29.8 


Saline matter 


4.4 


Water 


51.0 



100. o 

Beans have always been a favorite article of food among 
vegetarians, and deservedly so, for they furnish one of the 
best substitutes for meat. It will be seen, by a comparison 
of the above tables, that beans contain nearly as much 
nourishment for bones and nerves as fat beef, one-third 
more food for the muscles than even lean beef, and nine 
times more material for fat and heat than lean beef, having, 
in fact, more carbon than even fat beef To this carbon- 
aceous property is due the preference given them by Napier; 
for it will be noticed that they are among the articles "pre- 
eminent for their antagonism to alcohol. " The bean takes 
its place among those few articles of food that do not sacri- 
fice, so to speak, their nitrogenous to their carbonaceous 
qualities ; for it is exceptional to find one and the same food 
so rich in both these properties. The experience of differ- 
ent nations, for many years, has proved their highly nutri- 
tious character. For hard manual labor they are fully as 
sustaining as meat, and by some considered even more so. 
They furnish a good substitute for meat for those who fast 
during lent, and it is probable, on this account, that haricot 
beans are so much more largely consumed in France and 



52 VEGETARIANISM 



Other Catholic countries than in England and America. 
Baked beans, which are so much eaten in New England, 
would not be properly classed as lenten food, on account of 
the pork invariably eaten with them. Among foreign vege- 
tarians the haricot bean seems to be a great favorite. I 
have often been asked what they are, and whether we have 
them in this country. Curtis and Cobb, in their vegetable 
catalogue, dub the Phaseolus Muliifloriis as the genuine 
haricot, having three varieties — the Painted Lady, the Scar- 
let Runner and the White Runner. The flowers and seeds 
of the latter are pure white, so that this variety is identical 
with the ^^haricois blafics'' of Payen's table. The Scarlet 
Runner has a large, dark bean, and a gorgeous red blossom 
— fine for covering arbors and trellises. Vick says, when 
green it is the snap bean, i. e. the string bean of Old Eng- 
land. In his flower catalogue he gives four varieties. The 
Scarlet Runner I have cultivated in my own garden for sev- 
eral years entirely as an ornamental vine. Planted about 
the base of a long pole, upon which is perched a bird- 
house, my eyes have feasted upon the column of luxuriant 
green foliage and scarlet blossoms, which seemed to sup- 
port, with strong, uplifting arms, the home of the songsters. 
Surely it combines in a most remarkable degree the use- 
ful with the ornamental ; for, during the summer months, 
the extreme beauty of its floral treasures ministers to our 
aesthetic tastes, while in autumn the fruitage makes glad 
that part of our being which delights in the pleasures of the 
palate. But while it is only in blossom, pray don't call it a 



THE RADICAL CURE FOR INTEMPERANCE. 53 

bean-vine ! When a neighbor or friend — one of those de- 
lightful individuals who are always mistaking our swans for 
geese — comes into your garden, and, looking at your vine- 
covered arbor, says, "Quite a handsome flower, but it seems 
to me it has rather a beany look," and taking one of the 
leaves between his fingers, exclaims, "Yes, I declare, it is 
nothing but a bean-vine — only the flowers are red ; " then 
assume a high and lofty air of injured innocence, and reply, 
"Bean-vine, indeed! Why, it's the Phaseolus Midtiflorus, 
a native of South America. There are three other varieties, 

one of them a green-house climber, and" "Oh! ah ! I 

beg your pardon ; I thought it couldn't be a bean-vine," etc. 
Doubtless the other colored beans, so common with us,^ 
and the white, or pea-beans, do not difl'er essentially from 
the haricot, and consequently the remarks made upon the 
latter bean will apply with equal force to all beans. I think, 
however, as a general rule, that colored beans have more 
taste and character than white ones, which is probably the 
reason why they are usually preferred by vegetarians ; for it 
must be remembered that they do not put pork or beef with 
them, which render delicious the otherwise insipid white 
bean. But "every rose has its thorn," and as a drawback 
to their high nutritive value, it should be stated that they 
are somewhat diflicult of digestion. However, when they 
are stewed and buttered, they are less likely to disagree with 
the stomach than v/hen baked with pork. Canned lima 
beans are more easily digested than dried beans, but they 
are also less nutritious, as they are put up when green, be- 



54 VEGETARIANISM 



fore the vegetable casein, which constitutes their nitroge- 
nous principle, is fully formed. The same may be said of 
green peas. 

PEAS. 

Compositio7i of Dried Peas. — (Pay en. ) 

Nitrogenous matter 23.8 

Starch, etc. 58.7 

Cellulose . . . , . . • 3-5 

Fatty matter . . , , . , 2. i 

Mineral matter . . . . . ' . 2. i 

Water %,7^ 

From the above table it will be seen that peas possess the 
same general properties as beans, although they are some- 
what more carbonaceous and less nitrogenous. 

They are one of the articles which Napier considers as 
pre-eminent for their antagonism to alcohol, and the re- 
marks I have made upon beans will apply with equal force 
to them. 

LENTILS. 

Composition of Lentils. — (Payen). 

Nitrogenous matter . . , . .25.2 

Starch, etc ,. . 56.0 

Cellulose ....... 2.4 

Fatty matter . . . . " 2. 6 

Mineral matter . , . . . ,2.^ 

Vv^ater , . 11.5 

1 00.0 



THE RADICAL CURE FOR INTEMPERANCE. 55 



From the foregoing tables it will be seen that the proper- 
ties of lentils are almost identical with those of beans. 
They are very rarely used in this country as human food, 
and I give their analysis simply because they are one of the 
articles mentioned by Napier. 

COCOA AND CHOCOLATE. 

Composition of Cocoa. — (Pay en). 

Cocoa butter 48 to 50 

Albumen, fibrin and other nitrogenous matter 2 1 to 20 

Theobromin . . . . . . 4 to 2 

Starch, with traces of sugar . . . 11 to 10 

Cellulose 3 to 2 

Coloring matter, aromatic essence traces. 

Mineral matter . . , . . 3 to 4 

Water 10 to 12 

100 100 

From the above table it will be seen that cocoa compares 
favorably with meat, as regards material for bones and 
nerves ; that it furnishes more material for muscle than lean 
beef, and nearly twice as much for fat and heat, as fat beef ; 
so that it is not only an excellent substitute for meat, but, 
from its exceedingly carbonaceous quality, it seems to be 
remarkably adapted as food for the intemperate. E. Lan- 
kester, M. D., F. R. S., Superintendent of the Food Col- 
lection at South Kensington Museum, London, says, **In 
chocolate the albumen and gluten are in larger proportion 
than in bread or oats or barley. It is, in fact, a substitute 



5 6 VEGETARIANISM 



for all other kinds of food, and when taken with some form 
of bread, little or nothing else need be added at a meal." 
Pavy and other high authorities express substantially the 
same opinion. 

In tropical countries, of which the Theohrorna Cacao is a 
native, its nutritive value is so fully appreciated that it is 
used by the inhabitants as a substitute for meat. Years ago 
Cortez declared that a man could take a day's journey on a 
cup of cocoa; but in this country it is thought by many to 
be ''pretty much like tea and coffee, only it has a different 
taste." Such people will say, *' Oh, I cannot drink choco- 
late ; it always gives me a dreadful headache." This would 
be the natural consequence if regarded as a beverage, like 
tea and coffee ; for the same reason that a piece of meat, if 
eaten after, or in addition to, a full meal, would overload the 
stomach and cause headache. 

These remarks apply only to cocoa, when ground suffi- 
ciently fine to be dissolved and the entire berry consumed 
by the drinker ; but cracked cocoa, or any kind of cocoa 
that is so coarse as to leave a sediment in the pot, falls be- 
low this standard, as in the latter case it is only a decoction 
of the seed, and contains but a portion of its constituents. 
Chocolate, being the cocoa berry roasted, and reduced by 
grinding to a fine paste, is identical with cocoa, and is 
equally nutritious. Cocoa and chocolate have also another 
claim to the notice of the intemperate. They are sedative 
and quieting to the nervous system. I know that tea and 
coffee enjoy considerable reputation as substitutes for alco- 



THE RADICAL CURE FOR INTE.VPERANCE. S7 

hol, some reformed drunkards, whenever they feel the appe- 
tite for liquor, resorting to copious draughts of strong coffee. 
Doubtless the stimulating effect upon the brain caused by 
cofiee does take the place, so to speak, of alcohol ; but this 
cannot fail to have an injurious effect upon their already 
weakened nervous system. To the shattered nerves of the 
inebriate cocoa and chocolate come with sweet peace and 
healing on their wings. 

EGGS. 
Composition of the White of an Egg. 

Nitrogenous matter . . . . . 20. 4 

Fatty matter 

Saline matter 1.6 

Water. * . . . . . . . 78.0 



1 00.0 



Composition of the Yolk of an Egg. 




Nitrogenous matter . . . . . 


16.0 


Fatty matter . . '^ . 


30.7 


Saline matter 


. 1-3 


Water 


52.0 



100. o 
It will be seen that the white of an ^%% is more nitroge- 
nous than lean beef, and the yolk nearly as much so, while 
the latter is ten times as carbonaceous as lean beef, and 
more so than even fat beef The (t%% is rather deficient in sa- 
line properties, unless we ate the shell. Nevertheless, it is 



5 8 VEGETARIANISM 



Strong food, and a good substitute for meat. Dr. Edward 
Smith says: "It would not be possible to exaggerate the 
value of eggs as an article of food. " 

Dr. Holbrook says: ''About one-third of the weight of 
an e^g is solid nutriment. This is more than can be said 
of meat. There are no bones and tough pieces that must 
be laid aside. Practically an Qgg is animal food, and yet 
there is none of the disagreeable work of the butcher neces- 
sary to obtain it. " 




iKsaa 



'm 



CHAPTER V. 



TABLES SHOWING THAT OTHER ARTICLES OF FOOD ARE 

AS NUTRITIOUS AS MEAT, THEREBY REMOVING 

ONE OF THE DRUNKARD'S OBJECTIONS 

TO VEGETARIANISM. 

[continued. ] 



S*^?p ROM the following table it will be seen that cheese has 
1 {^S as much saline matter, and very much more nitroge- 

' nous matter, than lean beef, and that it has nearly as 

much carbonaceous matter as fat beef, showing that it is 
not only more nutritious than meat, but, from its great 
amount of carbon, it is particularly adapted to the intem- 
perate. This last clause applies only to cheese made 
from the whole of the milk, as in this case the butter 
globules, which constitute the fatty part of the milk, are 
not excluded, as they are in skim-milk cheese, which is 
thus rendered far less carbonaceous, but more nitroge- 
nous, as will be seen by the second table on the following 
page : 



60 VEGETARIANISM 



CHEESE. 

Composition of Cheese. — (From Parkes.) 

Nitrogenous matter . . . . • 33-5 

Fatty matter 24.3 

Saline matter 5.4 

Water . 36.8 



1 00.0 



Composition of Skim Cheese. — (From Letheby.) 

Nitrogenous matter . . . . .44.8 

Fatty matter ...... d.^t 

Saline matter . . . . . . . 4. 9 

Water 44. o 



1 00.0 



Skim-milk cheese is harder of digestion than unskimmed, 
and may be known by its close, hard texture, often requir- 
ing to be grated. The famous Dutch cheese belongs to 
this class. In speaking of this hard cheese Dr. Lankester 
says : ''Of such are the Suffolk bang cheeses, made by fru- 
gal housewives of that county, who first take the butter and 
send it to market, and then make their cheese. It is said 
of it, in derision, that 'dogs bark at it, pigs grunt at it, but 
neither of them can bite it.' Bloomfield, in his 'Farmer's 
Boy,' sings enthusiastically of his native cheese, and adds 
this caution ; 



THE RADICAL CVRE FOR INTEMPERANCE. 6 1 

'The skimmer dread, whose ravages alone 
Thu3 turns the mead's sweet nectar into stone.' " 

Our American cheese factories make it from the whole of 
the milk, and therefore the ordinary soft, friable cheese of 
our markets furnishes excellent food for the intemperate. 
In this country, with our facilities for procuring meat, 
cheese is used only as a condiment or relish ; but in many 
parts of the Old ^Vorld, where meat is not obtainable by 
the poor, the peasantry eat cheese in large quantities, using 
it as a substitute for meat, and from its analysis we see that 
this is its proper rank among foods. 

Dr. Holbrook, in "Eating for Strength, " says : "One- 
half of a pound of good cheese contains as much nitroge- 
nous matter as a pound of the best meat." Dr. Lankester 
says : "Where cheese is digested, there is nothing which con- 
tains so large a quantity of flesh-forming matter. Cheese 
contains nearly twice the quantity of nutritive matter that 
you get in cooked meat." 

For laboring people, and those who take a great deal of 
active exercise, cheese is an excellent substitute for meat ; 
but the sedentar)^, especially if their stomachs be weak, will 
find that, in large quantities, it is difficult of digestion. 
The old notion that a small piece eaten after other food aids 
its digestion is fully confirmed by Dr. Edward Smith, 
Dr. Lankester and other eminent authorities. Shakspeare 
makes Achilles say: "Why, my cheese, my digestion." 



62 VEGETARIANISM 



OAT MEAL. 

Composition of Dried Oats. — (Payen.) 

Nitrogenous matter . . . . .14.39 

Starch 60.59 

Dextrine, etc, . . . . . .9.25 

Fatty matter . . . . . . 5. 50 

Cellulose 7.02 

Mineral matter . . . . . . 3.25 



1 00. 00 
From the above table it will be seen that oat meal fur- 
nishes as much material for muscle as fat beef; that the per- 
centage of saline matter is high, and that it is 7 per cent. ' 
more carbonaceous than fat beef, showing that it is not only 
a good substitute for meat, but suitable food for the inebri- 
ate. Oat meal may be called the national dish of Scotland. 
According to Dr. Edward Smith, who carefully investigated 
this subject, the fine physical condition of the Scotch is, in 
a great part, the result of their diet of oat meal and milk. 
It is so rich in phosphorus that it is an excellent food for 
brain-workers. According to Dr. Holbrook, Gerald Massey 
swears by oat meal porridge as a brain-inspiring compound. 
** There is a deal of phosphorus in oat meal,"' Mr. Massey 
says, "and phosphorus is brain. There is also a large 
amount of phosphorus in fish. Consequently I never miss 
having a fish dinner at least once a week, and take a plate of 
good, thick, coarse, well-boiled oat meal every morning in 
my life." 



THE RADICAL CURE FOR INTEMPERANCE. 63 

In answer to the assertion that men cannot do hard work 
without meat, we need only mention Hugh Miller, the 
famous Scotch geologist, who labored for years as one of a 
gang of stone-masons, living entirely upon oat meal cake 
and oat meal mush, with occasionally a little milk, given 
them by the farmers. 

Oat meal mush, about which there has been such a hue 
and cry of late, is very excellent, but spoon-victuals, by fre- 
quent repetition, grow wearisome. I do not really think 
God intended man to be a mush-eating animal, for I notice 
that all the people whom I see are furnished more or less 
with teeth ; therefore I would recommend oaten bread. 
This is made of OTiX-flour, which is oats ground as fine as 
Haxall flour, and should be used for bread, wafers and bis- 
cuit, instead of the o^i-meal which is usually employed for 
this purpose. I never ate any oat meal productions that 
were not full of little kernels of the dried grain that had 
been rendered by baking as hard as particles of uncooked 
rice. This condition makes their digestion and assimila- 
tion an impossibility, passing through the alimentary canal 
unchanged, without nourishing the system at all. The 
ends also are so sharp that they are very liable to irritate 
the stomach and bowels, and even to stick into the intes- 
tines. The Scotch sometimes suffer from this painful and 
dangerous disease. Of course this difficulty is entirely ob- 
viated by using 02X-flour. I wonder that this fine oaten 
flour is not generally eaten, for beside being exceedingly 
nutritious, it is really delicious, having a rich, nutty taste, 
that no bolted flour ever possesses. 



64 



VEGETARIANISM 



FISH. 

Pavy says : ' ' Fish does not possess the satisfying and 
stimulating properties that belong to the flesh of quadru- 
peds and birds. Still, the health and vigor of the inhab- 
itants of fishing towns, where fish may form the only kind 
of animal food consumed, show that it is capable of con- 
tributing in an effective manner to the maintenance of the 
body, under active conditions of life. On account of its 
being less satisfying than meat, the appetite returns at 
shorter intervals and a larger quantity is required. " 

As regards its carbonaceous qualities, a great diversity ex- 
ists in fish. The flesh of the white fish, as the haddock 
and cod, contains but very little fat, the oil being accumu- 
lated in the liver, whence we obtain our cod-liver oil, where- 
as the mackerel, the salmon, the eel and some others are 
characterized by the presence of fatty matter, incorporated 
with the flesh. Fish might be a useful food for the intem- 
perate on account of its phosphatic nature, which would 
tend to strengthen and build up their weakened nervous 

systems. 

MACARONI. 

Macaroni, Napier places first in the list of articles pre- 
eminent for their antagonism to alcohol, not only on ac- 
count of its carbonaceous, but its glutinous character. He 
also recommends highly glutinous bread. Both bolted 
and unbolted wheat are glutinous, and to this property 
they owe their aptitude for being made into bread. 

The Cold Air Attrition Whole Wheat Flour — sometimes 



THE RADICAL CURE FOR INTEMPERANCE. 6$ 

called the Cold Blast Flour — contains the Avhole of the 
wheat, although it is as fine as Haxall flour. If I mistake 
not, it claims to be the most glutinous of all flours, and as 
it is more nutritious than macaroni I should advise that the lat- 
ter be not used to the exclusion of the former. It is one of the 
great mistakes of the age to bring up children on bolted flour, 
because nearly all the material or food for our bones and 
nerves resides in the dark portions of the grain, which is ex- 
cluded by the bolting process, leaving little except the carbon- 
aceous portion. If ever}^body should eat bread made from 
unbolted wheat, oats and Indian corn, to the utter exclusion 
of bolted flour, it would be a sad day for the two D. 's in our 
community — the doctors and the dentists. 

It is the universal opinion among the most scientific of our 
tooth-pullers, that one great cause of the early decay of the 
teeth is the consumption of fine white flour, inasmuch as it is 
deficient in those saline properties which are their necessary 
constituents. 

Tapioca, sago and other stricUy farinaceous foods may be 
eaten by way of variety, but it must be borne in mind that 
although exceedingly carbonaceous, they are so very deficient 
in nitrogenous matter that were they used as sole articles of 
food we should soon lose our nen^ous and muscular strength. 
It is curious to notice how the instinct [shall we call it.^] of dif- 
ferent nations recognizes this fact. Rice, poor in nutriment, 
and beans, excessively nitrogenous, form the food of large pop- 
ulations in India. 

The Italian makes a good meal of macaroni, deficient in 
5 



66 VEGETARIANISM 



nitrogenous matter, and cheese, which contains an excess of 
that quahty. This combination is eaten to some extent in 
this country, and unhke the plain macaroni, is very nutri- 
tious. This is a very old dish, dating back to the fourteenth 
century. 

Composiiion of Indian Corn Meal. — (Frotn Lethehy). 

* 

Nitrogenous matter . . . . . ii.i 

Carbohydrates 65. i 

Fatty matter 8. i 

Saline matter ^ 1.7 

Water 14.0 



1 00.0 



From the above table it will be seen that Indian corn meal 
is quite a remarkable food ; for although it is exceedingly car- 
bonaceous, having an equivalent of 81 percent, of starch (rice 
has only 75 per cent), it has still a fair share of nitrogenous 
matter, nearly twice as much as rice. 

It is two-thirds as nitrogenous as fat beef, and much more 
carbonaceous, being necessarily the most fattening article of 
vegetable diet known, as every poultry-raiser and farmer will 
testify. 

It is ver)^ suitable food for the inebriate, and may be eaten 
in a variety of forms — cakes, bread, mush, and baked and 
boiled puddings. 



THE RADICAL CURE FOR INTEMPERANCE. ^7 

GARDEN VEGETABLES. 

Napier does not place very much reliance upon them in 
the cure of intemperance, for with the exception of the potato, 
they are only slightly carbonaceous. This tuber is the only 
one that has more than one per cent, of nitrogenous matter, 
showing that they occupy a very low place in the scale of nu- 
trition. But as they are pretty rich in saline properties, and 
as they are very enjoyable, they may be freely eaten, with more 
nutritious food. 

Composition of the Potato. — (Froju Pay en). 
Nitrogenous matter . . . . . 2. 50 

Starch . . . . . . . .20,00 

Cellulose ....... 1.04 

Sugar and gummy matter . . . . 1.09 

Fatty matter . . . . . . o. 1 1 

Pectates, citrates, phosphates and silicates of lime, 

magnesia, potash and soda . . . 1.26 
Water . . . ... 74.00 



100.00 
From the above table it will be seen that the potato, although 
poor in nitrogenous, is pretty rich in carbonaceous matter. It 
is well adapted to be eaten with eggs, cheese, beans, or any 
excessively nutritious articles of food. 

FRUIT. 

Fruit is a very agreeable and refreshing article of diet, but 
its proportion of nitrogenous matter is too low, and of water 



6S VEGETARIANISM 



too high, to allow it to possess much nutritive value. Dr. 
Holbrook and Dr. Gustav Schlickeysen give the apple the pre- 
eminence, as regards nutrition. When ripe, the most natural, 
and therefore the best way, to eat fruit, is in the raw state, but 
weak stomachs and bowels cannot always digest it. When 
this is the case, their owners are apt to abstain from it alto- 
gether. This is wrong. Cook it, and thereby it is rendered 
more digestible. Every one in the country should have a 
flower and vegetable garden, and should w^ork in it too. I 
enjoy very much taking care of my own garden — dy proxy. 
Especially should our wives and daughters spend as much 
of their time as possible out of doors. No garden is com- 
plete without a beautiful woman in it. So thought God, 
thousands of years ago, and so has thought ever)^ sensible 
person since. 

For the benefit of those whose minds are not constructed 
on tabular principles, and who may not have been sufficiently 
convinced by the preceding analysis, I give the following cases 
illustrative of the strength-giving properties of vegetable food. 
The late Dr. Mussey says : ''The porters at Smyrna are noted 
for their strength. With the aid of the Turkish pack-saddle 
they carry on their backs loads that to an American or Euro- 
pean seem almost fabulous. Capt. Samuel Rea informed me 
that he was one of a party who detained one of these porters 
as he was passing the office of ]Mr. Offiey, formerly our consul 
at Smyrna, and weighed his load, which was of boards. It 
amounted to nine hundred and five pounds 1 The usual load 
for these men is a box of sugar, and with this on their backs 



THE RADICAL CURE FOR INTEMPERANCE. 69 

they will trudge all day from the ships to the ware-houses. 
And yet their diet is bread, water, figs and other fruits." 

"The Hon. IMr. Buckingham assured me that he saw at 
Calcutta men from the Himalaya Mountains, who made ex- 
hibitions as athletae, whose strength was nearly equal to that 
of ihree of the strongest Europeans picked from the regiments 
and ships then there. They could grasp a man, with one 
hand on his breast and the other on his back, and hold him 
in the air at * arm's-length ' so tightly that he could not es- 
cape. Yet these men never had used any drink stronger than 
water, nor did they eat animal food. " 

Many other instances are given by Dr. Mussey, but I will 
give only one more. Frederick Field, Esq. , in a lecture on 
"The Mineral Treasures of the Andes,"* says: "In the 
year 1851 I begged Senor Ermeneta, the proprietor of some 
of the richest mines in Chili, to send some specimens for the 
great exhibition, as samples of Chilian wealth. He forwarded 
me two large stones, one weighing three hundred and fifty-six 
pounds, and the other three hundred and fort)^-nine pounds, 
and told me that perhaps the strength of the miner who exca- 
vated these masses, and brought them from the mine, was as 
striking as the richness of the specimens themselves. Both 
stones had been taken from a depth of more than three hun- 
dred feet, and had separately been borne on the shoulders of 
a man, he having to ascend, not by ladders or other aid, but 
by climbing up the nearly perpendicular slope of the mine ; 
and the food the miner lives upon is an interesting subject for 

* Koyal Institution, London, Feb. 3, 1860. 



70 VEGETARIANISM 



physiologists. He seldom takes meat, and when he has that 
luxury it is simply served out in long thin strips, which have 
been dried in the sun. His chief diet is the haricot bean, and 
without this nutritious vegetable he could never get through 
the work required of him. The beans are boiled until they 
are quite soft, and are eaten with a little bread. " 




CHAPTER VI. 

THE DRUNKARD'S SECOND OBJECTION TO VEGETARIANISM 
{THE SUFFERINGS OF THE PALATE) ANSWERED. 




O the second objection, "I like meat altogether too 
well to give it up," etc., I reply, the desire for meat 
is greatly diminished if the system is well nourished 
by food equally nutritious. Also, the more varied and pal- 
atable the bill-of-fare, the less will be the longing for meat. 
There will be a great difference in different persons in regard 
to the hankering after meat, some appearing to be naturally 
more carnivorous than others. And candor compels me to 
say that although in many cases highly nutritious, varied and 
palatable food will remove in a great measure the desire for 
meat, still there will be some who will crave it, especially 
when brought into contact with it. 

I have heard of some vegetarians saying, and this has been 
my experience, that they felt satisfied with their food, except 
when they saw or smelled meat, when a strong desire pos- 
sessed them to eat it. If a man finds he cannot sit down at 
the table with his family with a dish of meat before him, with- 



72 VEGETARIANISM 



out an irresistible desire to eat it with them, then it becomes 
their duty to give up eating meat also. "Wherefore if meat 
make my brother to offend, I will eat no flesh while the world 
standeth, lest I make my brother to offend," should be the 
language of their hearts. And let them rest assured that if 
equally nutritious food be eaten they will not suffer in health 
and strength from the deprivation. '<^ 

With the system well nourished with suitable food, and all 
temptation removed by the banishment of meat from the fam- ' 
ily table, I think those cases will be exceptional where the re- 
linquishment of meat will be attended with any serious suf- 
fering to the palate. Let those few individuals thank God, 
and Liebig, that their discomfort is no greater, for the desire 
for meat cannot be as strong as the desire for liquor, which 
they otherwise would have. 

To those anxious mammas who will enquire, ''Why, how 
can I bring up my family in any kind of health or strength 
without meat.?" I answer, the healthiest children in the 
world have been raised without it. All of us have seen young 
Irish and Scotch girls, who have come to this country as ser- 
vants, who have been almost perfect specimens of physical 
perfection, with their rounded forms, their full busts, their 
rosy cheeks, and their white teeth. They tell us that they 
have very rarely eaten meat, but their food has been oat meal, 
buttermilk, goats' milk, cabbage, potatoes, eggs and cheese. 

They fall into our cake, pie, and hot-biscuit eating habits, 
and although they eat meat, in a few years they patronize the 
dentist, the doctor, and the apothecary nearly as much as do 



THE RADICAL CURE FOR INTEMPERANCE. "JZ 

their mistresses. I have already spoken of unbolted wheat 
bread Let children eat freely of this, of milk, of fruits and 
vegetables, and of all the substitutes for meat, which I have 
mentioned ; let them never drink tea or coffee ; and if their 
other hygienic habits are good they will grow up fully as 
healthy, if not more so, than those who are allowed to indulge 
their carnivorous tastes. 

For young children, however, cheese and beans are not 
suitable, as they tax the digestive powers too heavily. It is 
particularly important that the children of drunkards should 
not eat meat, for inheriting, as they do, a tendency to their 
parents' vice, they are more liable than others to be excited 
by its use to drink liquor. 

It will be noticed that I have advised the lax vegetarian 
diet. This I have done for three reasons : 

First. Although it is not mentioned in Napier's cases wheth- 
er the lax or the strict vegetarian s}'stem was used, it is evident, 
from his advising that vegetables be eaten with butter or oil, 
that they were conducted on the lax system, for the strict one 
prohibits the use of butter, classing it as an animal food. 

''Stick to your text" is a good motto, and as Napier's 
paper is the text to our sermon, we must follow it. 

Second. The strict vegetarian system prohibits milk. Now 
this we cannot spare from our drunkard's bill-of-fare ; for, as 
a general rule, in gastritis, it is better borne than other food, 
and in some cases it is the only food the stomach will 
tolerate. 

Cream is also exceedingly soothing and grateful to the in- 



74 VEGETARIANISM 



flamed mucous membrane of the stomach. Taken when 
empty it has the same beneficial effect that it has on a sun- 
burnt face or frost-bitten lips. 

Third. As I have said before, the more varied and palata- 
ble the drunkard's bill-of-fare, the less v/ill he feel the desire 
for meat. His stomach being weakened, and usually more 
or less diseased, his appetite is poor and capricious ; and if 
cheese, eggs, fish, milk, cream and butter, and food prepared 
from them were taken from his mejiii, his table would be 
deprived of so many savory dishes that he would be very 
likely to return to the * ' flesh-pots of Eg)'pt. " Moreover, the 
two first-named articles are excellent substitutes for meat, and 
for that reason could poorly be spared from the drunkard's 
bill-of-fare. The ' ' Fruit and Bread " diet of Gustav Schlick- 
eysen, about which Dr. Holbrook tells us, in his excellent 
translation of that work, is a very beautiful and admirable one 
in many respects ; but it seems to me it is too great a jump 
to take at once. Between the present mixed diet of our peo- 
ple and that of the wise German let there be a broad stepping- 
stone — lax vegetarianism. 

It is claimed that if the fruit and bread diet were used, 
woman would be emancipated from the drudgery of the kitch- 
en. But lax vegetarianism would do this quite as eff'ectually. 
For it is no more labor to milk a cow than it is to pick fruit. 
It is no more labor to skim milk than it is to hull strawber- 
ries. One can as easily boil an ^%^, or beat it raw, as 
crack a dish of nuts. 

Butter-making can hardly be classed among the drudgeries 



THE RADICAL CURE FOR INTEMRERANCE. 75 



of the kitchen, for very few women, except farmers' wives, 
make butter. Moreover, let butter go to the four winds, and 
let us eat the fatty globules of milk, in the form of cream. 
Very few women in this country make cheese, the great 
bulk of it being furnished by our cheese-factories, where 
men and machinery are employed. 

But there are three articles of food which do entail an 
immense expenditure of time and labor upon women, and 
they should be banished as far as possible (to Jericho, for 
example) from our families. These are pie, cake and 
white-flour biscuit. We are a pie-eating people, and to this 
cause we owe much of our national dyspepsia. Men, as a 
general rule, are more fond of it than women. I know of 
some who will have it three times a day. Says the wife of 
such an one : "What can I do? I'm all tired out making 
so many pies for John ; but he's very fond of them, and will 
have them. Now, do you think I ought to put my foot 
down and say I won't make them for him } " 

No, certainly not. You may set before him their un- 
healthful character; and the toil and trouble of making 
them. You may gently entreat and mildly coax him to give 
them up. You may even do the bewitching, as sweetly and 
faithfully as possible. By pursuing this course of treatment 
there is about an even chance that he will see the error of 
his ways. But if he turn a deaf ear to your arguments and 
a blind eye to your blandishments, and persist in wanting " 
his pie, it is your duty to make it for him, without one sour 
look or one word of complaint. But you need not make 



7^ VEGETARIANISM 



any pie for yourself or children, and that will lessen your 
burden very materially. Of course the little folks will 
clamor for it, and will want to know why they cannot have 
pie, as well as papa. Then make them this little speech ; 
''Children, pie is not good for your health, and it is not 
good for mine to make it for you. So you will have no 
more pie ; for you are my children, and I have a perfect 
right to control you and make you obey me. Your father 
wishes me to make it for him, and I shall do so, for he is 
my husband, and it is my duty to please and obey him." 

Say this and stick to it. Ten to one John will say : ' ' Yes, 
children, your mother is right, and you must mind what 
she says. Pie is very bad for you, and it is too much work 
for her to make it for all of us. Wife " (between his mouth- 
fulls of pastr}^) "this is extra nice pie ; never tasted better" 
— which is a very masculine method of thanking you for 
letting him have his own way. For pie, substitute fruit for 
your own and children's dessert, and you will have the 
sweet satisfaction of thinking that if your children are 
brought up without pie, the wives of your sons will not be 
worn out with pie-making. But do not be so ungracious 
as to say this to or before your husband. The best way of 
making a dietetic reform general and radical is by bringing 
up the children on a healthful diet. If every mother and 
every person who has the care of children would give them 
only healthful food, they would not grow up with such 
vicious tastes as their parents have, and thus, in the course 
of time, the harmful dietetic habits of the nation would be 



THE RADICAL CURE FOR INTEMPERANCE. 11 

eradicated. Again, John seeing his wife and children en- 
joying their fruit so much, will possibly — I may even say 
probably — be tempted to eat it himself. Almost all pies are 
filled with some kind of fruit, and he may like the latter in 
its natural state so well that he will prefer it without the 
pastry. And so, without any of those matrimonial disturb- 
ances and family jars which would have followed the wife's 
culinary refusal, the family will at last become a pieless one. 

Few men care for cake. Most gentlemen consider it a 
rather effeminate food, and altogether too womanish for 
their masculine palates. So, if a wife takes upon herself 
the burden of making it, it is usually her own fault But, 
for the sake of her own health and that of her children, let 
her substitute fruit. 

The liking for hot white flour biscuits is about equally 
divided between men and women. The same remarks that 
I have made about a wife's duty to her husband and chil- 
dren concerning pie will apply with equal force to hot bis- 
cuit. But the best way to wean a man from them is to make 
delicious Graham bread. Sometimes a man is almost driven 
into eating hot biscuits by the inability of his wife to make 
good raised bread ; for it requires far less skill to make the 
former than the latter. 

Sour bread has soured many a honeymoon, and many a 
husband's first cross word and many a bride's first tear have 
been caused by her inability to cook her "gude man" 
something fit to eat. To Vegetarianism, as a new and rad- 
ical Cure for Intemperance, I earnestly invite the attention 



78 VEGETARIANISM 



of our wives, mothers and daughters ; for as it is in reality 
a question of diet, if the mistresses of the kitchen withhold 
their hearty co-operation, the whole thing will be a failure. 
The women of our land have done nobly in the great Tem- 
perance Reform of the past few years. 

Hitherto their efforts have been directed to the hearts and 
minds of their erring brothers ; now let them attend to 
their stomachs. Let the womanly tact, the love, the sym- 
pathy, the self-sacrifice, that have been so freely expended in 
moral and religious directions be turned into a dietetic 
channel, and if I nistake not, many poor inebriates, who 
have been considered hopelessly incurable will be saved and 
become useful and respected members of society. 

Let this new method be adopted, not only in the drunk- 
ard's home, but in inebriate asylums. So far as my knowl- 
edge extends, it has never been tried in these institutions. 
It is to be sincerely wished that some enterprising person 
would establish an inebriate asylum on the Lax Vegetarian 
System. Let the drunkard's stomach and other parts that 
may be diseased receive therein the most approved and scien- 
tific treatment. Let special attention be given to the prepa- 
ration of not only healthful but palatable and inviting food ; 
for in this way the deprivation of meat will be less keenly 
felt. 

Let * ' Mark Tapley " be a frequent visitor at the asylum, 
for "a merry heart doeth good like a medicine. " Let the 
greatest love, tenderness and sympathy be shown to inebri- 
ates. Remember they are God's children, and however low 



THE RADICAL CURE FOR INTEMPERANCE. 79 

they may have sunk in the social scale, do not despise them. 
I hope that all who may try this cure will carefully record 
their cases, and send them to the author, for it would give 
her the greatest pleasure to learn of the reformation of any 
poor unfortunate through her humble instrumentality. 

Harriet P. Fowler. 
Danvers, Mass, 



THE END. 



SEXUAL PHYSIOLOGY. 

A SCIENTIFIC AND POPULAR EXPOSITION 

OF THE 

FUNDAMENTAL PROBLEMS IN SOCIOLOGY 

Ry r. t. trall, m.d 

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BTNOP8I8 or TABLE OF CONTENTS. 

Chapter I.— The Male Organs of Generation. 

Chapter 11.— The Female Organs of Generation. 

Chapter III.— The Origin of Life. 

Chapter IV.— Sexual Generation. 

Chapter V.— The Physiology of Menstruation. 

Chapter VI.— Impregnation. 

Chapter VII.— Pregnancy. 

Chapter VIII.— Embryology. 

Chapter IX.— Parturition. 

Chapter X.— Lactation. 

Chapter XL— The Law of Sex. 

Chapter Xn.— Regulation of the Number of Offspring 

Chapter XIIL- The Theory of Population. 

Chapter XIV.— The Law of Sexual Intercourse. 

Chapter XV.— Hereditary Transmission. 

Chapter XVI.— Philosophy of Marriags. 

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"Eating for Strength." 

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Parturition Without Pain; 

OR, 

A Code of Directions for Avoiding most of tho 
Pains and Dangers of Child- Bearing. 

EDITED BY M. L. HOLBROOK, M.D., 

Editor cf The Herald of Health. 



The OAK.E OF OH:iLr>i^Eiv, 

By Mrs. ClemExNCE S. Loziek, M.D , 
f)ea7i of the jYeff- '^"orA: Jifedicat College for jyomen. 



COKTTEI^grTS, 

\. Healthfulness of Child-Bearing. 

2. Dangers of Preventions. 

3. Medical Opinions as to escaping Pain, 

4. Preparation for Maternity. 

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6. The Sitz Batii and Bathing generally. 

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8. The Mind during Pregnancy. 

9. The Ailments of Pregnancy and th'eir Remedies. 
10. Female Physicians, Anaesthetics, 

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3. Shall Sickly People become I'arents? 4. Sm ,11 Families. 5. Importance of 
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of Offspring. 9. Father's vs. Mother's Influence on the Child. 10. Shall 
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